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–+ servings

24-Hour Habanero Serrano Dill Pickles

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Prep Time 10 minutes
Cook Time 10 minutes
Marinate in Fridge 1 day
Total Time 1 day 20 minutes
Servings 12 approx. 1 spear per serving
Calories 18 kcal
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Equipment

  • 2 16 ounce mason/canning jar or 1 32 ounce jar

Ingredients
  

  • 1 pound Persian cucumbers approx. 8 small cucumbers (typically come in a bag in the produce section)
  • 2 cups white vinegar
  • 2 cups water may need extra to top off
  • 2 tablespoons white sugar
  • 1 full head of garlic peeled (use at least 4 cloves)
  • 4 habanero peppers sliced
  • 2 serrano peppers sliced
  • 1 bunch fresh dill sprigs approximately 10 sprigs
  • 1 tablespoon mustard seeds
  • 1 teaspoon corriander seeds
  • 1 teaspoon peppercorn
  • 1 teaspoon salt

Instructions
 

  • Make Brine: Bring vinegar, water, and sugar to a boil in a small sauce pan. Remove from heat.
  • Prep Veggies: Slice cucumbers, habaneros, serranos, and garlic.
  • Add to Jars:  Layer garlic, habañeros, serranos, dill, cucumber, coriander, peppercorn, salt and mustard seed into the jar (or evenly into two jars). Pour brine over. Add water if needed to fully cover.
  • Refrigerate: Seal tightly and refrigerate for at least 24 hours before eating. Best enjoyed within 30 days.
Keyword Pickle
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